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Korean Braised Short Ribs (So-Galbi-Chim)

Short ribs

Happy Monday! I hope all moms and women out there had a fantastic Mother’s day! I sure did! My husband and boys let me stay upstairs in my bed all day while they cleaned up the kitchen and my van. :) Yeah! I love my boys!

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Today’s recipe is Korean. I live in America so it is really hard to get the exact type of meat used for Galbi-Chim, but beef short ribs from Sam’s Club will suffice for now. I tried to make this dish several times in the past but they never turned out as good as this one. The difference was that I cooked it in a Stainless Steel Pressure Cooker this time.

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And the short ribs were so tender and so delicious! It seriously melted in my mouth. Great texture. Great flavor! Unfortunately, I did not have any potatoes or carrots on hand, but feel free to add them to this recipe. Onions, potatoes, and carrots go wonderfully with Galbi-Chim.

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You can see that I soaked the short ribs in water to remove extra blood from the short ribs. This gets rid of the unique smell of blood and beef. And you are supposed to place the beef in boiling water for just a few minutes, until the outside of the beef is cooked. Make the sauce, marinade the beef in the sauce, and the last step is cooking it in a pressure cooker! Easy, right? And for the bottled Korean BBQ sauce, I always use CJ Korean BBQ Sauce, Kalbi, 29.63-Ounce Bottles (Pack of 4).

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Korean Braised Short Ribs (So-Galbi-Chim)


4 strips of beef short ribs

(optional) 4 red potatoes, peeled and cut in four quarters

(optional) 1 medium yellow onion, sliced

(optional) 2 medium carrots, cut in 1-inch pieces

For the sauce-

8 tablespoons soy sauce

2 tablespoons corn syrup (or any other healthy alternative that you use, honey might work)

2 tablespoons sugar

2 tablespoons minced garlic

1 tablespoon sesame oil

2 tablespoons rice wine

freshly ground black pepper

1/2 yellow onion, ground

1 green onion, chopped

8 tablespoons bottled Korean BBQ Sauce (I use CJ's Kalbi sauce)


Soak the short ribs in water for about 30 minutes, draining and changing the water every 10 minutes.

Bring water to boiling in a large pot. Add the short ribs and stir frequently, for about 2-3 minutes. Drain. You may remove excessive fat from the short ribs if desired.

Make the sauce by combining all sauce ingredients together in a medium bowl. Add the sauce to the short ribs and the veggies and stir well until they are coated evenly with the sauce.

You can marinade the beef for about 1 hour if desired, but you can skip this part. I did. Place the marinaded meat and veggies in a pressure cooker. Follow the pressure cooker instructions, but it takes about 20 minutes to cook the meat and veggies. If you do not own a pressure cooker, you can definitely try it in a regular pot you have and stir occasionally to make sure that the meat and veggies don't stick to the pot, for about 20-30 minutes. But the end result is so much better when it is cooked in a pressure cooker and the meat will be so much more tender!


One Response to “Korean Braised Short Ribs (So-Galbi-Chim)”

  1. #
    Lynna — June 4, 2014 at 10:34 pm

    This looks amazingly delicious! I love galbi and this recipe seems pretty simple. :)

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